I’m excited to share one of my all-time favorite bok choy recipes with you. This dish is crisp, fresh, and absolutely bursting with flavor, and it’s one of my go-to side dishes.
With just a handful of simple ingredients, this easy bok choy recipe brings a taste of Asian cuisine right to your kitchen. With a mouth-watering garlic and ginger coating – it’s like something straight out of a Chinese restaurant, yet so easy to whip up. Ready in just 10 minutes, this quick stir-fry pairs perfectly with any main dish. Trust me, after cooking bok choy this way, you’ll be adding it to your list of favorite ways to enjoy greens. So, without further ado, let’s dive into today’s recipe.
Why This Bok Choy Recipe Is So Good
- Perfectly Stir-Fried Texture: This recipe nails the art of perfectly stir-frying bok choy. The leaves come out tender yet crisp, showcasing the beauty of this simple cooking method. It’s an easy way to enjoy new vegetables while ensuring they are cooked just right.
- Garlic Flavor without the Burn: We’ve all had that experience of biting into something and getting an overwhelming taste of burnt garlic. Not with this recipe! You get that amazing garlic flavor, robust and aromatic, without any hint of bitterness.
- Ideal Vegetarian Side Dish: Looking for a simple side dish that’s vegetarian and packed with flavor? This stir-fried bok choy recipe is your answer. It’s a great way to diversify your meals, especially if you’re on a medically restrictive diet.
- Versatile Pairing: Whether your main course is fish, beef, or pork, this bok choy dish complements it beautifully. The subtle Asian flavors don’t overpower but enhance the flavor profile of your main dish, making it the perfect side dish.
- Accessibility and Ease: You don’t need to hunt through specialty stores for these ingredients; everything can be found at your local grocery store. It’s a delicious recipe that demonstrates a great idea doesn’t have to be complicated.
- Great for Any Meal: Whether you’re serving a sophisticated main course or just looking for a quick and tasty accompaniment, this bok choy dish fits the bill. It’s a great way to add a touch of Asian flair to your meal without spending hours in the kitchen.
Bok Choy, Baby Bok Choy, or Tat Choi?
Bok choy (or “pak choi”) and baby bok choy are both popular vegetables in Asian cuisine and are easily found in most grocery stores, but they have some differences:
Size: The most obvious difference is the size. Baby bok choy is smaller than regular bok choy. It’s usually harvested when it’s about 6 inches long. Large bok choy is simply a more mature bok choy.
Texture and Flavor: Baby bok choy tends to have a more tender texture and a milder, sweeter flavor compared to its mature counterpart. This makes it ideal for quick cooking methods like sautéing or steaming.
Cooking Time: Due to its smaller size and tender leaves, baby bok choy cooks faster than regular bok choy. This makes it a convenient choice for quick meals.
Appearance: Baby bok choy often has a more compact shape, with leaves tightly clustered around a small, bulbous stem. Regular bok choy has larger, more spread out leaves and a thicker, more prominent stem.
Usage in Recipes: Both can be used interchangeably in recipes, but due to the differences in texture and cooking time, you might need to adjust the cooking process slightly. Baby bok choy is often preferred for delicate dishes or where a quicker cooking time is desired.
Tat Choi: Also known as Tatsoi, Tat Choi is actually from the family of brussels sprouts and mustard greens but looks very similar to baby bok choy while the leaves resemble brussels sprouts leaves. It’s mild in flavor, lightly sweet, with buttery leaves.
Ingredients
- Bok choy
- Cooking oil (canola oil or olive oil work perfectly)
- Garlic
- Ginger
- Water or broth
- Soy sauce or salt
- Sesame oil
How To Make This Bok Choy Recipe – Step By Step
Start by trimming the bok choy stem off – don’t trim too much – just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly. Separate out the bok choy leaves and rinse under running water.
But leave the tender baby that’s in the middle of each bok choy! That’s the golden nugget!
Finely mince garlic and grate fresh ginger with a microplane grater. Grating the ginger helps break up the tough fibers! (and yeah, sometimes when the ginger is nice and fresh, I don’t even bother peeling off the paper-thin skin)
Place a large wok or frying pan on your stove and pour in the cooking oil. Add the fresh garlic and ginger. Turn to medium-high heat. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss to coat each leaf with the garlicky, gingery oil.
I really mean it! Toss, baby, toss! Stir! Faster! You only have like 15 seconds of tossing time! I am a super wok-stirring queen!
Pour in liquid (you can use broth, water or a combination of broth/water + Chinese cooking wine) Immediately cover and let cook for 1 minute. The liquid will now steam the bok choy. After steaming, season with soy sauce or salt and drizzle a bit of sesame oil on top to finish.
Can I Use My Other Favorite Vegetables?
Yes! It works for any type of vegetable, like Napa cabbage or broccoli. For thicker vegetables (like broccoli), increase the steaming time by another minute and maybe add a bit more liquid.
Why Do I Use Tongs to Cook Bok Choy?
Why tongs instead of a standard wok chan (spatula)? Because it’s easier to use the tongs to toss, flip and turn when dealing with delicate vegetables.
This recipe includes a stir-frying trick to cook bok choy perfectly, with amazing garlic flavor (without burning the garlic in the wok).
The Secret To This Bok Choy Stir-Fry
The problem with using a very hot wok or frying pan to stir fry with minced garlic and ginger is that you’ll probably burn it. Burnt garlic and ginger is bitter and astringent. Bitter can be good sometimes – I LOVE bitter. But when you’re going for a more delicate flavor, especially in a bok choy dish, you might not want bitter.
When I’m stir-frying vegetables, like in this bok choy recipe, I add the minced garlic and ginger to COLD oil and COLD wok or pan. As the wok and oil heat up, the ginger and garlic gently sizzles. The longer the aromatics stay in contact with the oil (without burning), the more extra flavor gets infused into the oil. So, now you’ve got a tablespoon of that an incredible garlicky, gingery oil. Toss the bok choy leaves in that oil, so that each leaf of the bok choy is bathed in heavenly flavor.
Top Tips For This Bok Choy Recipe
- You can use bok choy or baby bok choy
- Trimming the stem off – don’t trim too much – just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly.
- If you don’t have a wok you can use a wide bottomed pan.
- Have your ingredients ready before firing up the wok, as things move fast!
- Add aromatics to the a cold wok, this helps get the flavor out without burning the ingredients.
- Top with sesame seeds when it’s done, if that’s your vibe.
More Chinese recipes to explore
- Chinese Broccoli with Oyster Sauce
- Chinese Eggplant with Spicy Garlic Sauce
- Chinese Greens (Yu Choy) Stir Fry
Have you tried this Bok Choy recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Bok Choy Recipe
Ingredients
- 1 1/2 pounds bok choy or baby bok choy
- 2 tablespoons cooking oil canola, vegetable or peanut oil
- 2 cloves garlic finely minced
- 1 teaspoon grated fresh ginger
- 3 tablespoons water or any liquid combination of broth, water, cooking wine
- 1 teaspoon soy sauce or salt
- 1/2 teaspoon sesame oil
Instructions
- Start by trimming the stem off - don't trim too much - just the end. Cutting the thick stem off will ensure that the bok choy cooks evenly. Separate out the leaves, keep the tender center intact. Wash and clean bok choy.
- Finely mince garlic. Grate fresh ginger with a microplane grater. Grating the ginger helps break up the tough fibers.
- Place wok or saute pan on your stove and pour in the cooking oil. Add the garlic and ginger. Turn the heat to medium-high. Let the ginger and garlic gently sizzle in the oil. When the aromatics become fragrant and light golden brown, add the bok choy leaves. Toss very well to coat each leaf with the garlicky, gingery oil for 15 seconds. Pour in broth, water or wine. Immediately cover and let cook for 1 minute. Season with soy sauce and drizzle a bit of sesame oil on top.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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Wow, this Bok Choy recipe is a game-changer! Starting with a cold pan and oil is a brilliant tip that brings out the best flavors and textures in this delicious vegetable. The method preserves the vibrant green color and retains that satisfying crunch, making each bite a delightful experience. Say goodbye to limp and overcooked Bok Choy! Thanks for sharing this fantastic technique, it has elevated my cooking to a whole new level! Can’t wait to try it out and impress my friends and family with this mouthwatering dish!
My husband is a picky eater. He likes his vegetables fresh, lightly cooked, and gently seasoned.
This recipe easily clears all requirements. I’ve made it several times now, and it is our favorite. It is so delicious and healthy! Thanks so much 🙂
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Thanks so much for this recipe for baby bok choy. Can’t wait to try it!
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so delicious! Can’t beat the ginger/garlic combo, ya?
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simple and delicious with just the right amount of garlicky. whole family preferred this to the traditional baby bok choy with oyster sauce that we usually make.
Oh, that’s a nice vibrant green for the middle of winter! You’ve got me craving some baby bok choy now.
Bok choy is healthy and delicious. I have tried it.
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my family had never tried bok choy and were a little sceptical and they loved it. followed the directions except cooked a few min longer. will try shortening time next time. such a great tip starting garlic and ginger cold, AMAZING .
I am an experienced cook and never beard of this before. will use in the future.
thank you for the great pictures and instructions .
Been having issues with a bitter taste when I microplane ginger and garlic for stir fry – I swear I only cook it on low for a short time before I add the veggies but the end result is still bitter! Adding some sugar doesn’t help, I even tried fresh lime juice and no – still bitter. I’m going to try the ‘cold start’ method next time and see how that works – ty guys 🙂
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Anticipating it. I found another, simple approach to strip ginger. You may know this yet scratch it with a spoon. This skin falls off truly simple and there is no ginger waste.
I’ve used bok choy recipe, and I’ve had pretty good results and I’m definitely interested to try other recipes too.thanks for yummy recipes
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Yum yum yum! I love bok choy. Now I REALLY need to make a little trip to the asian grocery and get some! And as for stir-frying broccoli, I prefer blanching it first
Delicious and so easy! I had to cook my bok choy a little longer than the one minute listed – it was about 2.5 minutes – but that was easy enough to decide for myself. Everything tasted delicious and I look forward to making this again. Thank you!!
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That is great to hear Amna!!
What do you do with the “Golden Nugget” as you called it & can this dish be frozen for later use ?
Amazing. We LOVE this recipe. So quick, easy and delicious.
this is a great little recipe , i’ve made this countless times and love it , the ginger adds a kick and the sesame oil goes well with the bok choy .
What a super step -by step guide to preparing bok choy! My friend asked me how to make it , and this is fantastic. I included it on my Turtle Dove Thoughts blog.
I made this and it’s honestly one of the best things to make and super delicious as a main to a protein or a side dish
Genius! That makes so much sense. I am never heating the oil before I throw the garlic in the pan again . Thanks for the suggestion.
Look yummy! One of my favorite Bok Choy, nice to see your recipe, easy to follow, will cook this for family this weekend. Thanks you!
Thank you!
My first time making it and it was sooo good. That oil infusion with garlic was awesome. I didn’t have ginger but a sauce from VH so used that with some onions and veggies and voila.
YESSSS. This was amazing.
Love this love bok choy any way raw or cooked.
Thank you for the recipe! I followed it exact and it was delicious. I will use this technique (cold pan) for other veggies.
Showing people how to cut anything toward their thumb is a terrible idea.
And many people will undoubtedly get cut using your photographic advice.
Cut on a cutting board and not towards your hand or finger is simply page 1!
Maybe experts can do it but it’s 100% not for those who are wanting to learn.
Michael Redbourn, most European cooks (male and female) cut vegetables like this. It has been done this way when cutting boards were not available. Which was the case during several wars of the past. My grandmother lived through many ( Greco-Turkish War (1919–1922) was one of them ) and still had all her fingers at the ripe old age of 97.
Thanks for saying this Evan! Actually holding the paring knife this way is a classic French technique of knife skills. https://youtu.be/VUjOrm_nddg?t=310
Almost all Indian women who are 45+ still cut like that. Cutting boards have become a thing in Indian kitchens only due to western influence from the past 15-20 years.
And,
Thank you for the clear description! ❤️
Seriously? Michael, this method far predates you and your phobias by milennia. I was taught this method as a child by my parents when trimming beans, peeling potatoes, harvesting carrots, radishes, heck, most any vegetable. It doesn’t require one to be an ‘expert’, only competent and careful.
I love the simplicity of this recipe. It took no time at all to make (toss, toss, toss!!!) and it tasted delicious!
I just cooked this recipe for dinner tonight. It was absolutely delicious! My husband also loved it. So easy too. 10/10! We share this recipe so the yummy-ness goes around! Thanks!
forgot to give it a star rating: 5 stars
Thanks Eileen!!! jaden
Your method of making garlicly and gingerly oil was really awesome. It is totally a new idea to me. I liked the method you shared. Soon I’ll try it.
My first time ever cooking bok choy – thanks a lot for the recipe, it turned out great, served alongside poached salmon and rice.
Tried this now and I can really taste the ginger (not the garlic though maybe mine not so fresh anymore). Thanks for the tip, excited to try with other veggies!
Thank you for the recipe! I didn’t have any ginger so I just used Garlic and followed the cold wok technique and the baby bok choy was absolutely delicious. I look forward to making it with the ginger next time! I will definitely be looking for more of your recipes and tips.
A nice simple side dish, great way to add extra veggies to a meal.
You said to cover and steam for a minute. I don’t have any woks with lids so I just put some tinfoil and then a tea towl on top, that worked well enough. 🙂
Thanks for the recipe and for the tip about cold oil. I’ve had problems before with garlic & ginger burning too fast so I’ll be sure to use your technique again.
Reply@Glenn
Made this recipe and came out beautiful. I added red pepper flakes. Only alteration.
If you are going to be a critic, then add what you would do to help the recipe instead of toir show of disdain.
Toss baby, toss! Makes me laugh every time I read!
Terrible recipe B/C not even vaguely cooked properly
This is my game plan tonight – thank you!!
Was trying to print off your instructions on how to
prepare and cook the bok choy , but cannot find where
I can print this from…? Is it not possible to do, as It seems
to give good instructions as to how this is done?
I would appreciate having this as I am just getting introduced
to working with bok choy.
thank you
Joyce barker
Hi Joyce – To the right of the recipe title is a little red printer icon. That should get your to the print page!
l LOVE IT.THANKS
Best..
I’m cooking this tonight. Looking forward to it. I found a new, easy way to peel ginger. You may know this but just scrape it with a spoon. This skin comes off really easy and there is no ginger waste.
I don’t have any fresh ginger so can I use ground ginger??
Hi Julie – ground ginger will be very different from fresh ginger. If you don’t have ginger, you can just leave it out 🙂
what is the ratio of garlic to ginger to bok choy?
Ah, never mind. I see it! Thank you!
This looks lovely… cant wait to try…!
But i dont have a wok… will this work in a non stick pan? Should i modify the process for that?
Yes of course! Use a saute pan with higher sides than a frying pan.
This looks great!! Tried a recipe similar to this from Chic Delish that was awesome!
http://www.chicdelish.com/roasted-baby-bok-choy/
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Bought some baby bok choy and I found this site to find out how to cook it, gonna cook the bok choy tonight for dinner with some steamed rice and pork tenderloin, looking forward to it very much. Thanks for the tip.
Thank you so much for this recipe! I’ve been looking for more ways to have veggies for dinner that don’t take a lot of time to prepare and are tasty. My boyfriend and I got addicted to bok choy recently so this is a great find. I cooked it tonight and he loved it 🙂
I used this recipe for the first time. The Bok Choy was delicious. I served it with steamed Tilapia and rice. What a delicious meal. I will be preparing Bok Choy like this very frequently. Thanks!
I did a Google search for stir fried baby bok choy and stumbled upon your site. I felt like I’d found buried treasure!! The bok choy was SO easy to make, it was delicious and went perfectly with the pork chow mein I made for dinner. I can’t wait to try some other recipes, I skimmed through the site and looked at all the pretty pictures & look forward to trying more recipes. Thanks so much and I love all the photos of your kids, dogs and of course, the food 🙂
I cannot boil an egg…SERIOUSLY…..and I just made this recipe and it was fantastic! After cooking the bok choi I put a piece of salmon in the oil/water and cooked it on med high for about 1.5 minutes on each side and WOW it was a fabulous meal! Thank you so much!
Excellent recipe, I frequently eat bok choy when I’m out at restaurants but I wanted to eat the dish at home. I felt these steps lead me to make a tasty dish that my boyfriend liked and gives me ideas to toss it with shrimp served plain or over rice. The pics were great touch even though I eat it it’s different preparing in your own kitchen….thanks.
Clear instructions, answer all the questions. Great for a reluctant cook like me. Thanks
You have nicely described this post. I will share it with my friends.
Awesome. This is hilariously written, has easy-to-follow pics, and is staying open in my browser so I can attempt my first-ever batch of bok choy tonight! thank you for giving more than just ‘use this aromatic’ ‘wilt it till this much’ in your instructions. If you’ve never made bok choy, you don’t know what it’s supposed to look like when cooking, so thank you for those pics!
Wow!! Wow!! Wow!!! I just tried using that microplane grater this evening to grate a big pile of ginger to make a Bengali red dahl rice dish, and it reduced at least 10 minutes of “ma’faan” down to only one minute!! Many thanks again for the tip!!
I just found this recipe and tried it on Friday evening. FANTASTIC!! Thanks! I just planted a bunch of bok choi in the garden this weekend, so will definitely be making this many more times. Also, I got one of those microplane graters about a year ago to use for zesting citrus rind (it also works well to grate hard cheese for European dishes), but for some reason I never thought to use it for grating ginger. I’ve been using a much more labor-intensive method, so many thanks again for such a wonderful time (and finger) saving suggestion 🙂
Just made something similar, very tasty! I like the way bok choy absorbs flavors of what you cook it with.
oh wow, i never knew Bok Choy (or shouldnt it be Pak Choi) can be cooked in such an interesting manner. Thank you for sharing.
this is very nice, i’m so hungry, i think this is very delicious
Ryna,
Check to see if the version of windows you are running has the snipping tool (just search all files and programs for “snipping tool” and it should pull up the .exe file). It is awesome, it will allow you to select a section of the current screen, and then give you the option of saving it (pdf or jpeg),or copy (then paste it where ever you want, like in a word doc or powerpoint slide). Then you can print that file. Makes getting stuff off websites so much easier.
Oh! It looks yummier! I gonna try this to make also some difference for my family. I am really sure they will like this. Hope you will post more tips. Thank you so much.
I am currently eating Paleo and used this recipe tonight with coconut oil! It was AMAZING!!!! I never thought I could cook this veggie at home and have it taste this good!!! Thank you!
Couldn’t print the recipe for bok choy from your web site. Everything else printed and wasted a lot of paper. I’ll be sure to avoid this web site in the future.
Love your site and you seem really nice. I just find your humerously intended Chinese bastardizations to be offensive. It looks like you might be asian, so I guess that makes it OK, but I’m not really so sure about that.
Thank you for sharing this recipe with the clear instructions and photos. They are very helpful for a first-time bok choy user.
By the way, the photography is beautiful.
Made this exactly per the recipe. Added wine and broth. Excellent! my first time making bok choy. Will def repeat.
Great how-to! I had no clue how to approach bok choy and you made it exceedingly simple. Thanks!
I just made this, but also added some baby carrots thinly sliced lengthwise… It was SO beautiful and delicious! Thank you for this perfect and simple recipe.
Hi, if i want to cook bak choy with meat, should i precook the meat first or just add the meat before adding the bak choy?
Stir fry the meat 1/2 way first, remove from wok, then cook the boy choy. Add the meat back into the wok towards ends of cooking to finish!
This is a great recipe. Very simple, and yields fantastic flavor. thanks!
I’m going to try it with the Sonoma smoked olive oil that Chef Ming Tsai recommends….sounds wonderful!
It works with the smoked olive oil… yum!
Hey Steamy Kitchen… I just bought a ton of baby bok choy and am going to try this recipe, but finish with a bit of smoked olive oil and see how it comes out. I’m off to cook. I will let you know how it goes.
Hi Jaden, I just love your recipes….I have made this bok choy several times and it’s wonderful as well as many other recipes from your book. Your site is great!! When will you be doing another book?
Have a great weekend!
Sandi
Great recipe! I didn’t even have to go to the store for any of the ingredients which is weird for me b/c I hardly ever have bok choy and ginger, but I had stocked up a week ago when I started a juicing reboot program. The bok choy I used was huge so I cut it into more manageable pieces. I had googled for bok choy recipes and I’m so glad I found your recipe. I had no idea what to do with it. The ginger and garlic made it taste great.
Great recipe. I wrote about it here:
https://plus.google.com/u/0/116374117927631468606/posts/ZkJAuMogHMw
Would you ever thicken the sauce lightly with a little corn starch dissolved in water?
Simple, great, thank you.
This looks delicious, I’m definitely going to be trying it! In the recipe you say you can use beef broth or water & wine. What kind of wine would you recommend for this type of stir fry?
I use Chinese rice wine. You can also use dry sherry
I didn’t try to freeze the leaves but the stems, cut and steamed for a couple of minutes freeze very nicely. I use the frozen bok choy in stir-fry or soups.
SK – you say “But leave the tender baby that’s in the middle of each bok choy! That’s the golden nugget!” What do we do with it? Anything? Todd it? When you say golden nugget i took it to mean it was special somehow, but there are no instructions for it.
Thanks!
Ah, I meant don’t cut up the tender part in the middle of the bok choy – just leave it whole to cooke. That’s the best part to EAT.
I followed the recipe step by step, but my bok choy was too chewy. I think 1 min is not enough. What have I done wrong? And what parts are supposed to be cooked?
Just cooked this tonight and OMG! Soooo good. I julienned the ginger and diced the garlic. Yum. First time making bok choy, but not the last! Thanks!
i made your baby bok choy and it was better tha I thought it would be. I used some sliced shitake mushrooms, salt,pepper,sesame oil. It was so delicious.
A question: what is the difference between the white bottomed bok choy and the all lighter green identical vegetable? At my Asian market, Ranch 99, there were prices but no name tags
Dear Steamy Kitchen:
This recipe was so easy to follow. The pictures helped guide me with the level of trimming of the vegetable. The controlling of garlic and ginger to cold oil was so helpful.
I hosted a nice dinner party with pouched salmon (evoo, minced garlic, and freshly squeezed lemon juice in a pouched tin foil wrapper on the grill, (15 minutes); Israeli salad, (finely cut grape tomatoes, cucs, lemon juice, small amount of spanish onion, and salt, evoo and fresh dill); grilled carrots, and various other accompaniments and everything was great.
What was really neat was the fact that I never made bok choy before and this just perfectly fit in. Your recipe was so easy to follow.
Thank you for your detailed explanation and tips.
And for desert = fresh cut strawberries with home made cream on the side.
Can you share the bok choy and pea pod recipe?
Thank you!
I love to make baby bok choy now. Thanks for the great recipe. I indeed enjoyed to read this.
I recently introduced baby bok choy to my 7 yr old and she LOVES it!! I add a little Chinese Five Spice and it gives it the best flavor!!
Thx for such a detailed recipe. Just followed it yesterday and the bok choy turned just wonderfully!!! 🙂
This dish is tasty and so easy! This past winter I grew some bok-choy and today was the day to pick it. I wanted to use it in a simple dish to preserve the fresh garden taste. The recipe was perfect as the light ginger and garlic taste complimented the bok-choy perfectly. Being a garlic lover i added some extra sautéed garlic slices as a garnish. I definitely will be making it again.
Thanks,
Rex
thank you Rex!
can you freeze bok choy. I have steamed it and stir fry. Will try with garlic and ginger and want to try with tofu as a healthy alternative…….
that sounds like a great idea…I am going to make a chicken, broccoli and bok choy stir fry…I wonder if I should cook the bok choy first and set it aside and add it at the end.
Exactly how I cook my bok choy! Yum! I just came across your page and I am excited to try your Beef Pho recipe! Great page!
I just made this and it was a hit. Thanks for the tip on how to cook garlic without it becoming bitter. It seems a bit odd to start with a cold pan, after years of being told to heat the pan, then add the oil, but it worked fine. I added home made beef stock as the liquid.
Kathleen
I tried this recipe today and it was so delicious! Thanks for sharing.
Just made this and it turned out wonderfully garlicky!!! Thanks!!! =)
Thanks Jalden… It seems very easy for an amateur cook like me too… Will try it this weekend…
Tried this tonight and want to try again another time. My bok choy was giant and the leaves with stalks didn’t fit in the wok! I tried to steam them anyway, but they were too thick and wouldn’t touch the bottom of the pan. I fished them out, sliced them vertically to make them more flexible, and had better luck after that. Whew!
This recipe is great! Ive always loved bok choy at restaurants and this is my first time making it at home. This will be my new go to recipe for bok choy.
And the tip about putting the oil, garlic and ginger in a cold pan works great! Ive always had trouble with this in a wok. This will be my new method.
Thank you!!
I love this recipe. I didn’t pay super-close attention to amounts and it turned out great. I used water for the liquid, btw. Pretty and fresh!
Just fyi, I served this with a mushroom pasta (sauteed onion, garlic, mini portobellos with salt, pepper and a few dashes of balsamic vinegar, over some fresh linguine, garnished with parsley and some parmesan). Yum!
I made the Bok Choy Stir Fry Recipe. it was delicious!I am a lousy cook, and even I could make a descent dish with your recipe. I had my family coming over ( my worst critics ) and everybody loved it. Thanks
Very yummy, thanks for the tips, was a good quick meal. I added some sauted tofu as well.
Wow, this sounds so delicious! I’ve been using a method similar to this, but without broth or wine additions, and it’s been incredible still. Now if I add all these additions, I believe i’ll get even tastier results. And thank you so much for the tips on the garlic! I find myself hurrying to get the garlic going enough and then putting the bok and water in to douche out the heat before it starts burning. At times i’ve failed and got the best of the (blah) burning! But I’ll use your method, and get likely more vibrant, delicious every time results!
Thank you!
-Colette
This was the exact recipe I was looking for to cook Bok Choy.. It tastes lovely (I also added a little oyster sauce)
Just wanted to tell you that I have your book and I just love your bok choy and pea pod recipe….I make it all the time, it’s just soooo good
Just cooked this tonight for guests, and was VERY pleased with the results Thanks for the great recipe!
i cook this in the middle east and they love it..i also try too add some marinate beef,its taste awesome..yeaaaah!!
I never knew about starting with cold oil; thank you for that technique! I made this and it was delicious.
Thank you!!!!! It was so yummy!!!!!!!!
Thanks for this recipe! I had two bunches of bok choy in the fridge and had no idea what to do with it. I’d never tried an oil infusion before and I loved it! Sometimes simplicity is best… I’ll be having this one again.
Hello, this recipe sounds excellent. I would also like to add chicken and cashews to this recipe. How would I go about adding these ingredients?
Let me work on a new recipe for you. There are several steps and it is easier for me to create new recipe than to add via a comment
I’m not much of a cook. I had two bunches of bok choy and was looking for something fast and easy. This came out Sooo well. My wife was really impressed! Thank you for posting this recipe.
I LOVE this recipe. Can you make any more? Thanks!
Oh my goodness, this is so delicious. I’m a college student and it’s so hard to find easy, quick Asian recipes. I ate 2 plates of this today already.
This recipe looks delicious. I don’t think that I have ever cooked with bok choy. I appreciate the step by step photos! Your photography is gorgeous.
Just fixed the baby bok choy recipe. Used the cold oil method. It worked wonderfully! Used the wine since I didn’t want to open up a whole container of broth. It was delicious – no leftovers! The flavor was mild, and a little smokey. I’ll definitely fix this again and use this method with other vegetables. Thanks!
Nice site! Appreciate the pictures. Not very familiar with cooking Bok Choy, I have only used it in salads. I found the cool oil interesting but it makes perfect sense. I am interesting in eating healthy and Bok Choy seems to have lots of nutritious value. Thanks for sharing! Beth
ilove the way post your recipes.Love it! I’ll try it one of these days. More!!!!!!!!
Hey Jaden, tried this recipe for dinner tonight – worked wonderfully, thank you!
Cold oil -what a cool idea. I typically make this dish with baby dried shrimp dumped into hot oil and hot wok! Do you think the same method would work with shrimp?
Hmm. that I haven’t tried, but I’m sure it would work beautifully – the dried shrimp would slowly roast in and flavor the oil. Jaden
Just came across your site via a tweet from sweetamandine. And such serendipity – I am making a bok choy dish tonight and was heating up the oil. Turned burner off, letting oil cool, and will reheat with garlic and ginger. Beautiful pictures!
You are a genius, this was delicious delicious. I have started a diet and made this for my lunch, I only added 1/4 chicken breast and had a great time enjoying the bok choy & Chicken. YUM YUM
May I suggest a small dash of fish sauce in the water/broth. It works wonders. I don’t even like eating fish but the chinese anchovy sauce is amazing.
You are a pure pure genius!!! I tried this recipe and it worked like a charm!!! I always screw up cooking bok choy; burning it, charring it, or undercooking it. Your method worked like a charm; my husband even went back for seconds! Thanks Jaden. 🙂
Thanks for sharing your wok tips! I love cooking with my wok and this is just the kind of veggie dish my hubby and I love 🙂
Where oh where did you find that gorgeous baby bok choy??
Great post! I love the idea of putting garlic in oil in a cold pan and have been using that technique since I read this post. Plus it reminds me: eat more green veges! I love your “technique” recipes!
now that’s how to make a *green* leafy vegetable appealing!
Jaden – Thanks for the suggestions on how to make baby bok. Mine never came out right. Can’t wait to try your version. Oh and Happy New Year!
Great post can’t wait to make this. Your bok choy is gorgeous! it looks so fresh and healthy.
Beautiful as always; I love the tips about oil / wok temperatures, they’ll come in really useful!
Bok choy happens to be one of my husband’s favorite vegetables and I’m so happy to hear your expert advice on how to cook it to perfection! Good to know a hot wok charcoals everyone’s garlic, not just mine!
Thanks for the insights!
Thanks for that oil/garlic tip. I’ve rarely managed to cook the garlic with out burning it. I can’t wait to try this technique.
Thanks, Jaden,
RJ
What a fun delicious post. I can’t wait to try your helpful tips, and I definitely need to plant extra bok choy in the garden this year. Happy New Year! : )
Never thought about doing cold oil, cold pan and the garlic & ginger. I am totally trying that. I hate burning things!
… and although the picture is blurry with action-packed kung fu tossing fury, it appears that you are using protective-coated tongs so you won’t scratch up that nice new nonstick wok from mom. Good example you are setting for the masses.
Mmm…I love baby bol Chou!! Great tips!
I just got a bunch of baby bok choy in my CSA box. I have been making salads out of them but I am going to try this stir fry!!!!
“I want my baby bok, baby bok, baby bok….” I love bok choy.
The baby bok choy is just so PRETTY!
Why not grate the garlic on the microplane as well?
Yes yes….garlic to cold oil…you are so right! 🙂
Looking forward to trying this! I love baby bok choy and well… pretty much any Asian food I can get my hands on!
Yum yum yum! I love bok choy. Now I REALLY need to make a little trip to the asian grocery and get some! And as for stir-frying broccoli, I prefer blanching it first. It stays so much greener that way and then it only takes a short short time to stir fry it to perfection. (of course, creates more dirty dishes, but that’s when you bat your eyes at your husband, and say “could you pretty PLEASE do the dishes tonight???)
Nate- Oxo baby!
I love baby bok choy, especially with garlic and ginger! We have this loads since it’s so simple and quick to make! Happy New Year Jaden!
That’s a great tip, just like lotsofcravings, I was taught to wait until the oil is hot before adding in the garlic, but this one I think will work well for me. Great tip and baby bok choy recipe as always!
Oh, that’s a nice vibrant green for the middle of winter! You’ve got me craving some baby bok choy now.
Good reminder for how it’s done best, Jaden. Thanks. As usual, gotta love the pictures. 🙂
This also reminded me of garlic-ginger chicken which is stewed till tender – so delicious! Can’t beat the ginger/garlic combo, ya?
Quick and easy!
Tell us about those tongs you are using to toss the veggies in your nonstick wok.
This looks baby bok choy recipe is gorgeous! I am finding more and more recipes on your site to help me with my healthy eating for ’09. You rock!
thats interesting..my mom always say wait for the oil to heat up b4 putting in the garlic..and actually letting it crisp up b4 putting anything in..
Well now I need to know the rules for meat
That first one main photo really grabs me! What would one serve with stir-fried bok choy, I am wondering?
i love the detailed instructions and photos for this baby bok choy recipe… so helpful!
Thanks so much for this recipe for baby bok choy. Can’t wait to try it!
Amazing dish and it is famous particular in china. Thumbs up
Yes, you have said it right. Absolutely fine dish and recipe.
Thanks so much for this recipe for baby bok choy. Can’t wait to try it!